Type what you have

Ingredients

• ✓ cucumber
• mayonnaise
• ranch dressing mix
• zucchini
• green bell pepper

Instructions

1. 1 Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

By Vickie Spencer

Ingredients

• ✓ cucumber
• cranberry
• white sugar
• orange liqueur
• celery
• jalapeno pepper

Instructions

1. 1 Place cranberries into a food processor, and pulse until finely chopped. They should still have some texture.
2. 2 Transfer to a serving bowl; stir in sugar, orange liqueur, cucumber, celery and jalapeño. Let sit at room temperature for 15 minutes before serving to blend the flavors.

By Peach822

Ingredients

• ✓ cucumber
• cilantro
• lime
• garlic
• sambal oelek
• red pepper flakes
• salt

Instructions

1. 1 Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.

By Alli Shircliff

Ingredients

• ✓ cucumber
• watermelon
• strawberry
• feta cheese
• mint
• basil
• lime
• walnut

Instructions

1. 1 Combine cucumber, watermelon, strawberries, feta cheese, mint, and basil in a bowl; carefully mix to combine. Squeeze lime juice on top. Sprinkle salad with walnuts and garnish with additional mint leaves before serving.

By Mort McManus

Ingredients

• ✓ cucumber
• crab stick
• mayonnaise
• nori
• sushi rice
• sesame seed
• avocado
• flying fish roe

Instructions

1. 1 Stir chopped crab sticks and mayonnaise together in a small bowl; set aside.
2. 2 Slice ends off cucumber; cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears; set aside.
3. 3 Lay 1 sheet nori on bamboo sushi rolling mat. With wet fingers, firmly pat a thin, even layer of prepared rice over nori, leaving a 1/3-inch edge at the bottom. Sprinkle sesame seeds over rice; carefully flip over.
4. 4 Place 1 tablespoon crab mixture in a line about one-third from the top. Place 1 to 2 cucumber spears and 1 to 3 avocado slices.
5. 5 Roll nori sheet tightly into a cylinder around rice and filling, using the bamboo mat, starting at the top edge. Moisten uncovered edge with water; finish rolling once you reach the bottom. Repeat with the remaining nori, rice, sesame seeds, crab mixture, cucumber, and avocado.
6. 6 Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.

By ChefJackie

Ingredients

• ✓ cucumber
• olive oil
• lime juice
• salt
• black pepper
• borage leaf
• borage flower

Instructions

1. 1 Combine olive oil, lime juice, salt, and pepper in a bowl and stir together. Add sliced cucumber, cover, and refrigerate for 1 hour.
2. 2 Sprinkle with borage leaves and borage flowers just before serving, as the flowers wilt quickly.

By körnermamsell

Ingredients

• ✓ cucumber
• mayonnaise
• milk
• sugar
• white vinegar
• salt
• pepper

Instructions

1. 1 Mix mayonnaise, milk, sugar, and vinegar together in a bowl until smooth. Add cucumber and toss until well coated. Season with salt and pepper. Chill in the refrigerator for 30 minutes before serving.

By GEEKSWIFE1

Ingredients

• ✓ cucumber
• mini pepper
• feta cheese
• clementine
• mayonnaise
• sugar
• dill weed
• salt
• black pepper

Instructions

1. 1 Set out cucumber slices decoratively on a plate and scatter diced mini pepper and feta cheese on top.
2. 2 Stir together clementine juice, mayonnaise, and sugar in a small jar with a lid. Season with dill, salt, and pepper. Cover jar and shake until dressing is well combined. Drizzle dressing over cucumber mixture.

By jacobelicramer

Ingredients

• ✓ cucumber
• olive oil cooking spray
• butter
• sweet onion
• basil
• parsley
• cilantro
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
2. 2 Spread pieces of butter on the baking sheet and lay cucumber spears over butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
3. 3 Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

By jrh143

Ingredients

• ✓ cucumber
• jasmine rice
• water
• rice vinegar
• white sugar
• salt
• nori
• imitation crab

Instructions

1. 1 Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes.
2. 2 Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool.
3. 3 Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes.
4. 4 Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab.
5. 5 Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.

By Lisa Lou

Ingredients

• ✓ cucumber
• corn
• roma tomato
• green bell pepper
• red onion
• cilantro
• jalapeno pepper
• lime juice
• ranch salad dressing

Instructions

1. 1 Combine corn, cucumber, tomato, bell pepper, and red onion in a large bowl; stir in cilantro and jalapeño.
2. 2 Sprinkle lime juice over salad; add ranch dressing and stir. Cover the bowl with plastic wrap; refrigerate until ready to serve, at least 30 minutes.

By Angela H

Ingredients

• ✓ cucumber
• spread
• bread
• garlic
• red onion
• tomato
• basil
• red wine vinegar

Instructions

1. 1 Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
2. 2 Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
3. 3 Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

By Country Crock

Ingredients

• ✓ cucumber
• yogurt
• dill weed
• lemon zest
• olive oil
• salt
• pepper
• rainbow trout fillet
• lemon pepper

Instructions

1. 1 In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
2. 2 Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
3. 3 Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

By Lorna

Ingredients

• ✓ cucumber
• tomato
• red onion
• kidney bean
• firm tofu
• basil
• balsamic vinaigrette salad dressing
• salt
• pepper

Instructions

1. 1 Combine tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl.
2. 2 Toss with balsamic vinaigrette salad dressing and season with salt and pepper just before serving.

By Tigrgrrl

Ingredients

• ✓ cucumber
• sushi rice
• water
• rice wine vinegar
• sugar
• sake
• imitation crabmeat
• avocado
• soy sauce

Instructions

1. 1 Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
2. 2 Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
3. 3 Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

By Lisa Puma

Ingredients

• ✓ cucumber
• tomato
• red onion
• serrano pepper
• cilantro
• lime
• salt
• black pepper
• shrimp
• avocado

Instructions

1. 1 Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
2. 2 Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
3. 3 Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
4. 4 Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

By keonar

Ingredients

• ✓ cucumber
• breaded fish fillet
• romaine lettuce
• tomato
• avocado
• jicama
• onion
• cilantro salad dressing
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
2. 2 Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
3. 3 Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
4. 4 Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

By Carol West Kennedy

Ingredients

• ✓ cucumber
• short-grain white rice
• water
• rice vinegar
• sugar
• imitation crabmeat
• mayonnaise
• nori
• sesame seed
• avocado

Instructions

1. 1 Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
2. 2 Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
3. 3 Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
4. 4 Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
5. 5 Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

By Erin

Ingredients

• ✓ cucumber
• chicken breast
• farfalle pasta
• shrimp
• black olive
• cherry tomato
• carrot
• balsamic vinegar
• feta cheese
• seasoning blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
3. 3 Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
4. 4 In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

By ColleenMarie13

Ingredients

• ✓ cucumber
• cabbage
• red onion
• cilantro
• red wine vinegar
• olive oil
• brown sugar
• garlic
• salt
• black pepper

Instructions

1. 1 Add cabbage, cucumber, red onion, and cilantro in a large bowl.
2. 2 Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to coleslaw mix. Let sit until flavors settle, at least 1 hour.

By Smallfry

Ingredients

• ✓ cucumber
• salt
• black pepper
• half-and-half
• sour cream
• mayonnaise
• green onion
• ranch dressing mix
• white sugar
• dill weed
• celery salt
• lime juice

Instructions

1. 1 Layer cucumber slices in a large bowl, generously seasoning each layer of cucumber with salt and pepper. Cover the bowl with plastic wrap and refrigerate for 3 hours.
2. 2 Drain liquid from cucumbers. Gently press cucumber slices with paper towels to absorb any remaining liquid.
3. 3 Stir half-and-half, sour cream, mayonnaise, green onions, ranch dressing mix, sugar, dill, celery salt, and lime juice together in a small bowl; pour over cucumber slices and gently stir to coat.

By EQUILDOTTSIN

Ingredients

• ✓ cucumber
• rotelle pasta
• tomato
• green bell pepper
• tomato juice
• green onion
• jalapeno pepper
• olive oil
• lime juice
• garlic
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle pasta and return to a boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Combine pasta, tomatoes, cucumber, bell pepper, tomato juice, green onions, jalapeño, oil, lime juice, and garlic; season with salt and black pepper. Refrigerate for 2 hours. Toss before serving.

By JEFFANDREW

Ingredients

• ✓ cucumber
• corn kernel
• cherry tomato
• sweet onion
• avocado
• cilantro
• green onion
• olive oil
• lime
• salt
• black pepper

Instructions

1. 1 Mix together corn kernels, tomatoes, cucumber, onion, avocado, cilantro, and green onion in a large serving bowl.
2. 2 Drizzle with olive oil and lime juice. Season with salt and pepper.

By Steve Edwards

Ingredients

• ✓ cucumber
• olive oil
• chicken breast
• pesto sauce
• baby green
• red bell pepper
• red onion
• balsamic vinegar
• honey
• salt
• pepper

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
2. 2 Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

By E Clark

Ingredients

• ✓ cucumber
• avocado poblano dressing
• chicken breast
• salt
• pepper
• olive oil
• arugula
• farro
• apple
• shallot
• avocado

Instructions

1. 1 Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
2. 2 Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.

By Marie's Dressings

Ingredients

• ✓ cucumber
• mint
• red wine vinegar
• water
• rose water
• salt
• black pepper
• tomato
• red onion
• green bell pepper
• sun-dried tomato

Instructions

1. 1 Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
2. 2 Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

By carolfromsweden

Ingredients

• ✓ cucumber
• romaine lettuce
• carrot
• green onion
• cauliflower
• red bell pepper
• sunflower seed
• celery
• parsley
• dressing
• salt
• black pepper

Instructions

1. 1 Combine lettuce, cucumber, carrot, green onions, cauliflower, bell pepper, sunflower seeds, celery, and parsley in a large bowl.
2. 2 Drizzle with dressing; season with salt and black pepper.

By FoodRight's Youth Chef Academy

Ingredients

• ✓ cucumber
• elbow macaroni
• mayonnaise
• pea
• celery
• radish
• green onion
• seasoned salt
• shrimp
• egg
• avocado
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pour into a salad bowl.
2. 2 Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.

By jessnay

Ingredients

• ✓ cucumber
• sushi rice
• water
• rice vinegar
• white sugar
• salt
• cooking spray
• tempura shrimp
• nori
• imitation crabmeat
• avocado
• eel

Instructions

1. 1 Rinse rice in a strainer until water runs clear. Combine rinsed rice and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
2. 2 Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
4. 4 Arrange shrimp tempura on the prepared baking sheet.
5. 5 Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut the tails off of 4 tempura shrimp.
6. 6 Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the plastic wrap. Spread 1 cup rice over nori using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
7. 7 Arrange imitation crabmeat and cucumber along the bottom edge of nori. Place 2 tail-off shrimp in the center of nori. Place 2 tail-on shrimp on the end so that the tails extend over the sides of nori. Lift the edge of the mat and roll up nori into a tight log around filling.
8. 8 Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

By Betsy Ann

Ingredients

• ✓ cucumber
• water
• short-grain white rice
• rice wine vinegar
• pickled ginger
• mayonnaise
• soy sauce
• sugar
• wasabi powder
• sesame oil
• imitation crabmeat
• avocado
• nori

Instructions

1. 1 Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
2. 2 Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
3. 3 Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

By Nicole Berger